Cuban Bowl with Tostones

Snout and Co. in Seattle delivers comfort food with flavours drawn from Cuba to South Carolina, and features a Homemade Black Bean Burger and a Pulled Pork Sandwich with meat that has been slow cooking for 24 hours.

9Ratings

Directions for: Cuban Bowl with Tostones

Ingredients

Cushion Meat

1.4 kilograms pork cushion meat

2 cup orange juice

1 cup lemon juice

1 cup lime juice

¼ cup extra virgin olive oil

3 Tbsp black pepper

3 Tbsp dried oregano

2 Tbsp cumin

10 clove garlic, minced

2 Tbsp packed dark brown sugar

Black Beans

450 g dried black beans

¼ cup extra virgin olive oil

3 red onions, diced

4 bell peppers, diced

6 clove garlic, minced

3 Tbsp kosher salt

2 Tbsp black pepper

3 Tbsp dried oregano

2 bay leaves

3 Tbsp cider vinegar

1 tsp cinnamon

2 tsp sugar

Tomatillo-Coconut Sauce

450 g tomatillos

½ cup sweetened coconut

2 Tbsp sugar

Tostones

24 plantains, peeled and cut into 1-inch slices

canola oil

Assembly

jasmine rice, cooked

1 recipe Black Beans

1 recipe Cushion Meat

1 recipe Tostones

1 recipe Tomatillo-Coconut Sauce

Directions

Cushion Meat

1. Mix ingredients together and marinade with pork for 10-12 hours.

2. Remove roast from marinade, place in a deep pan and seal. Put marinade in fridge for later use.

3. Cook roasts at 220 degrees Fahrenheit for 6 hours.

4. Drain juice from pan. Add marinade back to pan and sprinkle roasts with kosher salt and brown sugar.

5. Place back into oven uncovered and cook at 375 degrees Fahrenheit for 12-15 minutes.

6. Remove roasts and pull meat apart for serving.

Black Beans

1. Soak beans in pot with 6 cups of water for 12 hours.

2. Drain remaining water and fill with fresh water until water level is 1 inch above beans.